The perfect side for your Sunday roast, or even better, on its own as a packed lunch. Best of all – it’s only 5 ingredients!
Serves 2
Prep time; 5 mins
Cook time; 5 mins
Ingredients:
200g pack Tenderstem broccoli, trimmed
25g flaked almonds
2tbsp extra virgin olive oil
Juice and zest of 1 lemon
20g blue cheese, crumbled
Method:
1.Cut any larger pieces of broccoli into smaller ones, then place in a pan of boiling water and cook for 3 mins. Drain and immediately place in a bowl of iced water. This will stop the cooking process and help keep its lovely colour!
2.Meanwhile, lightly toast the almonds in a non-stick frying pan. Transfer to a large bowl, reserving a few to serve, then use the back of a wooden spoon to crush to a paste-like texture. Stir in the olive oil, lemon juice and plenty seasoning.
3.Drain the broccoli and pat dry then place on a serving platter. Drizzle over the almond dressing, then finish with the blue cheese, lemon zest and reserved almonds.
A little bit extra:
Tender-stem broccoli comes into season in the Spring in the UK and bring delicate flavour with a delicious crunch to your meals. Make sure you look for firm stems and bright florets when buying.
Keep this recipe vegan (if you like) by either omitting the blue cheese or replacing with a vegan alternative. Other cheese will work too – salty Parmesan or tangy white cheddar taste delicious!
Making your own salad dressing is much cheaper than buying the pre-made stuff, and, you know exactly what’s going in it. Practice with different flavours – add a spoonful of mustard here, a little bit of chilli there, then keep it in an airtight jar in the fridge for 3-5 days. Just give it a shake before you use it!
Give this super easy side, snack or lunch a try! Enjoy 🙂
